Mac and cheese winner uses three different cheeses

Think your macaroni and cheese recipe is the best? Here’s a chance to find out.

Share your recipe with the folks at Tillamook and you could qualify to compete in a cook-off in Seattle next month.

The winner will take home $1,000, 25 pounds of Tillamook cheese and dinner for four at McCormick’s & Schmick’s Seafood Restaurant. They will also win a trip to compete against other regional winners in the grand final cook-off in Portland and the chance to win $5,000.

All entries must be postmarked by March 17 or submitted online by midnight on March 20.

Entries can be submitted online at www.tillamookcheese.com or mailed to: Macaroni and Cheese Recipe contest, 1100 SW Sixth Ave., Suite 1425, Portland, OR 97204-1014.

Recipes will be judged based on unique use of ingredients, taste and overall creativity.

Here’s last year’s winning recipe from the Phoenix cook-off in Tillamook’s Macaroni and Cheese recipe contest.

The Ultimate Comfort Food Macaroni and Cheese

From Cheryl Hart, winner of the Phoenix cook-off 2005

12 tablespoons (1 1/2 sticks) unsalted Tillamook (preferred) butter, plus more for dish

3 cups (about 1/2 loaf) good white crusty bread, cut into 1/4- to 1/2-inch pieces

4 cups half and half (a quart)

1 cup milk

1/2 cup all-purpose flour

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground or whole red pepper flakes, or to taste

1 teaspoon garlic powder

1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon dried

2 cups Tillamook Vintage White cheese, shredded

2 cups Tillamook Sharp Cheddar cheese, shredded

2 cups Tillamook Swiss cheese, shredded

1 1/4 cups Romano cheese, shredded

1 pound large macaroni with grooves

Preheat oven to 325 degrees. Butter and set aside a 9-by-13-inch casserole dish, pull out half and half and butter (both should be about room temperature when used). Place bread in a medium bowl. In the microwave, melt 4 tablespoons butter and 1/2 teaspoon garlic powder. Pour butter into the bowl with bread and toss. Set bread crumbs aside.

Melt 6 tablespoons butter in a large sauce pan (enough to hold 10 cups) over medium heat. When butter melts add flour. Cook, whisking, 1 minute. While whisking, slowly pour in milk and half and half and add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon red pepper, 1/2 teaspoon garlic powder and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in 2 cups Tillamook Sharp cheddar, 1 cup Tillamook Vintage White, 1 cup Tillamook Swiss and 1 cup Romano; set cheese sauce aside. Blend the remaining cheese together.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is just slightly undercooked. Transfer macaroni to a colander, rinse under cold running water and drain well. Add salt and pepper to taste and add 2 tablespoons butter. Stir the cheese sauce into macaroni.

Pour mixture into 9-by-13-inch dish. Sprinkle remaining 1 cup Tillamook Vintage White Cheddar, 1/2 cup Tillamook Swiss and 1/4 cup Romano, add bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes.

Yield: 12 servings

Approximate nutrition per serving: 680 calories, 42 grams fat (26 grams saturated, 57 percent fat calories), 27 grams protein, 44 grams carbohydrate, 142 milligrams cholesterol, 1.5 grams dietary fiber, 994 milligrams sodium.